White Wine Jelly Varieties

White wine jelly is lighter in flavor than red wine jelly, and can be used with lighter foods—white fish, fresh goat cheese, chicken and turkey. As with the red wine jelly, the only ingredients are wine, sugar and pectin, and all of the wine’s nuances are retained.

Chardonnay Fine Wine Jelly
Grande River Vineyards’ award-winning Chardonnay is a California buttery style, enhanced with toasted oak and fruit flavors. While the jelly doesn’t taste like an oaky Chardonnay, it does have good Chardonnay character, which makes it a lovely condiment. Serving Suggestions:

Meat & Seafood: Use in marinades, sauces, and glazes for veal, chicken, turkey and seafood (particularly good with swordfish and lobster).

Condiment: With grilled chicken, turkey, white fish and sushi (add to dressings for seafood salads); with patés and semi-soft cheeses such as Havarti and Jarlsberg, Brie and Camembert

Dessert: Serve over ice cream or sorbet (although we prefer the reds for the wine jelly sundae) and as a condiment/garnish with other desserts.

Fumé Blanc Fine Wine JellyA historical note: The first cuttings of Sauvignon Blanc from the Loire region of France were planted in California in 1878; 90 years later, in1968, Fumé Blanc was “invented” by Robert Mondavi to overcome the negative image of the sweet, low-grade California Sauvignon Blancs being made at the time. He set out to make Pouilly-Fumé-style wines of the Loire. Today, California Sauvignon Blancs are of fine quality, but the Fumé Blanc name is still used by many vintners. The Fumé Blanc wine of Garfield Estates Vineyard and Winery has won numerous awards, including “Best of the Fest” and a Gold Medal at the 2003 Colorado Mountain Winefest. It’s a barrel fermented, full-bodied white with a long, complex finish. The jelly is complex, and you actually taste the dryness of the wine—more so than in the red varieties. Serving suggestions are the same as for the Chardonnay Fine Wine Jelly.

Muscat Fine Wine Jelly
Muscat, a sparkling dessert wine from the Spero Winery, has a distinctive floral Muscat aroma and palate full of apricot with hints of pear. Tons of apricot flavor in the jelly. Serving suggestions:

Condiment: Pair with white meats, seafood, patés and semi-soft cheeses such as Gouda, Monterey Jack and Muenster. Also good with breakfast croissants and toast.

Dessert: Serve over lemon or other light fruit sorbet that would pair with apricot, with fresh fruits and fruit-based desserts and as a filling in crepes, cakes.

Sauvignon Blanc Fine Wine Jelly
This award winning Sauvignon Blanc is made in the New Zealand style, on the soft side. It is crisp with pear and green apple flavors and citrus notes. The jelly, however, is sweet and doesn’t have the character of the Fumé Blanc wine jelly. While it’s a fine jelly, if it’s a wine jelly with strong character you’re looking for, we’d opt for the latter. Serving suggestions are the same as for the Chardonnay Fine Wine Jelly, with different cheese pairings:

Cheese Condiment: Pair with semisoft cheeses such as mozzarella and firm cheeses such as domestic Swiss and aged feta.

Viognier Fine Wine Jelly
This rare white Rhone grape, first planted in California only 20 years ago, is grown by only a few vineyards, as it is difficult to grow—in France as well as in the U.S. However, it performs very well in western Colorado. Its unique floral and spicy aromas bear flavors of pineapple, lemon, kiwi, melon, honey and licorice. Serving suggestions are the same as for the Chardonnay Fine Wine Jelly.

Are you having fun yet? It will be even more fun once you get these ten jars of fine wine jelly in your hands.
And yes, they are so good you can simply eat them from the jar with a spoon.

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